All Natural Muffins--Pumpkin & Berry & Zucchini

BERRY MUFFINS

• 1½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• ¼ cup oil (I used coconut oil)
• ¾ cup orange juice or apple juice
• About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
• Muffin/Cupcake liners

I often don't have orange/apple juice in my fridge so I sub it with applesauce.  It turns out just fine.  And I've stopped using the liners because these muffins stick to the paper, I just grease my muffin pan instead.

PUMPKIN MUFFINS

• 1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ⅛ teaspoon cloves
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup oil (I used coconut oil)
• ½ cup honey
• ½ teaspoon vanilla
• 1 cup pumpkin puree
• ½ cup chopped tree nuts (optional)

I always double this recipe so I don't have half a can of pumpkin puree left.  These are our family fav.   When doubled this batch will make 2 dozen muffins.

ZUCCHINI MUFFINS

• 3 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1 tablespoon cinnamon
• 1 ½ teaspoons baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 3 eggs
• ¾ cup oil (I used coconut oil)
• ½ cup honey
• 1 teaspoon vanilla
• 3 cups grated zucchini
• 1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)

All of the above--bake at 350* for 18-20 min.